Sometimes it’s just hard to come up with a recipe to feed a large group for breakfast. One of these recipes could be your answer to that problem.
Veggie Cheese Breakfast Casserole
You will need:
1 12-16 ounce package of Country Sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
1-2 Cups of fresh veggies, chopped in bite size pieces
[carrots, broccoli, onions, peppers, etc]
If you don’t have fresh, frozen will do but do not use canned. There is too much liquid in canned. Your casserole will not bake good. The bread will become soggy and it will taste terrible.
2 cans of refrigerated crescent rolls
Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat.
Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese.
Add in the veggies, then pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown.
Serve warm with a buttery maple syrup on the side.
Breakfast Bacon Egg Cup
You will need:
A muffin pan
Enough sliced bread to fit one in each muffin hole, crust removed [save the crust]
12 ounce Package of Bacon, cut in half
An egg for each muffin hole
1-2 Cups of Shredded Cheese, your choice
Coat each hole in the muffin pan with cooking spray.
Criss cross 2 pieces of bacon in each hole
Press a slice of bread into each hole, to form a pocket
Break and drop an egg into each pocket.
Top with the cheese, then pull the bacon up over the top of the pocket.
Bake in a preheated 350 degree oven for 20-25 minutes, until the bacon is
crisp and the egg is done.
Serve with fresh fruit and a warm drink for your complete breakfast.
**Vegetables can also be added to the egg pocket, just remember to keep
them bite size so they will cook in the same temperature.
You can organize one or both of these recipes the night before and be ready to cook breakfast in no time, come morning.